Brandy Alexander Cheesecake
This luscious cheesecake baked in a chocolate graham cracker crust captures the flavors of the creamy sweet cocktail known as a Brandy Alexander.
Ingredients
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Crust:
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18 chocolate graham cracker boards
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1 tablespoon sugar
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1/2 cup (1 stick) unsalted butter, melted
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Filling:
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4 packages (8 ounces each) cream cheese, softened
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1-1/4 cups sugar
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3 tablespoons cornstarch
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4 eggs
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3 tablespoons brandy
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3 tablespoons creme de cacao
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Garnish:
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1/2 cup heavy cream
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1 tablespoon sugar
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Chocolate-covered coffee beans, if desired
Directions
1.
Heat oven to 325 degrees F.
2.
Crust: In food processor, pulse graham crackers until fine crumbs are formed. Add sugar and butter; pulse until crumbs are moistened. Press into bottom and up side of a 9-inch springform pan. Refrigerate.
3.
Filling: In a large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and cornstarch; beat on medium-high speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add brandy and creme de cacao; beat until smooth. Pour filling into crust.
4.
Bake at 325 degrees F until edge of cheesecake is just set and center slightly jiggles, 60 to 70 minutes. Transfer to wire rack. Run a thin knife around inside edge of pan. Let cool completely. Cover and refrigerate overnight.
5.
Garnish: Remove side of pan. Whip heavy cream and sugar to stiff peaks. Use to garnish cheesecake. Scatter with chocolate-covered coffee beans.
Nutrition information
Calories 465, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 140 mg, Sodium 261 mg, Carbohydrate 35 g, Fiber 1 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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